Rajasthani Navratri Special: Ghevar
Rajasthani Navratri Special: Ghevar

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, rajasthani navratri special: ghevar. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Rajasthani Navratri Special: Ghevar is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Rajasthani Navratri Special: Ghevar is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have rajasthani navratri special: ghevar using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Rajasthani Navratri Special: Ghevar:
  1. Take 1 1/4 cups refined Flour
  2. Prepare 1/4 cup Sugar
  3. Prepare 1 teaspoon Cornflour/ corn starch
  4. Get 1 cup Sugar
  5. Make ready 1 tablespoon Milk
  6. Take drops Kewra essence few
  7. Get Soda bicarbonate as required
  8. Get Ghee to deep fry
  9. Prepare Silver paper as required
  10. Make ready 8 Almonds for decoration
  11. Make ready 10 pieces Pista for decoration
  12. Make ready Elaichi 3 pieces for decoration
  13. Make ready Kesar strands for decoration
Instructions to make Rajasthani Navratri Special: Ghevar:
  1. Mix together the flour, cornflour and melted ghee in a bowl. Add one cup of water in a thin stream and mix continuously so that all the ingredients blend well.
  2. Add two more cups of water in a thin stream and whisk continuously to ensure again that the ghee and water do not separate. The batter should be of coating consistency. If necessary, add some more water to get the right consistency.
  3. Keep the batter in a cool place away from heat
  4. In a pan, add the sugar with half a cup of water, till the sugar dissolves. Add the milk. Remove from heat and keep warm.
  5. Add ghee in a kadai and place a three-and-a half-inch round, 2-inch high mould in the centre, so that three-fourth of the height of the mould is immersed in the ghee. Heat the ghee on medium heat.
  6. Pour the batter into a small bowl, add a pinch of soda bicarbonate and mix well.
  7. When the ghee is hot enough, pour the batter again into the centre of the mould.
  8. When the bubbles settles down, make a hole in the centre of the ghevar and add another spoon of batter into the hole.
  9. Increase the flame and pour the hot ghee over it two to three times
  10. When the centre is firm and cooked, gently pull out the ghevar from the mould.Hold it over the kadai till most of the ghee drains away. Immerse in the sugar syrup for twenty minutes. Drain and place on a platter. Decorate with the sliver foil and almonds. Cool and serve.
  11. TIP : You have to buy special ghevar mould. You can topup the ghevar with Rabadi

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